- 1 tbsp olive oil
- 1 onion, finely chopped
- 250g/9oz risotto rice
- ¼ bottle white wine
- 290ml/10fl oz/½ pint chicken stock (or 2 stock cubes and ½ pint boiling water)
- 1 bunch asparagus, chopped
- 150g/5oz fresh peas (shelled weight)
- 100g/4oz mature cheddar, grated
- 25g/1oz parmesan
- Heat the olive oil in a large saucepan, add the onion and cook for about five minutes, until softened.
- Stir in the rice and continue to stir for about two minutes while the rice cooks and becomes slightly opaque.
- Carefully pour in the wine and chicken stock.
- Cook, stirring frequently, until the rice is cooked through (if it gets too thick, add more water) – this should take about 12-15 minutes.
- Cover the asparagus and peas with boiling water and rapidly boil for about three minutes. Drain well.
- Stir the vegetables and the cheddar cheese into the cooked rice.
- Grate a little parmesan over the top. This risotto is delicious served with roast chicken.